West Bend L4979 Care And Use Instructions Manual page 35

Single Crust 12-14 inch
7½ ounces (¾ cup + 3 tbsp.)
2 tablespoons
2½ cups
½ teaspoon
½ teaspoon
2 teaspoons
- or –
1½ teaspoons
6 to 8 ounces
1. Add water and butter to pan.
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle
dry ingredients, level ingredients, pushing some of the mixture into the
corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4. Program for dough. Program time delay if being used. Start bread
maker. When done, unlock pan from bread maker. Place dough onto
floured surface. knead about 1 minute, then let rest 15 minutes.
Single Crust
8½ ounces (1 cup + 1 tbsp.)
1 tablespoon
2½ cups
½ teaspoon
½ teaspoon
2 teaspoons
- or –
1½ teaspoons
6 to 8 ounces
Bread Select Setting: dough
7½ ounces (¾ cup + 3 tbsp.)
3 tablespoons
3 cups
2 tablespoons
3½ tablespoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
2 tablespoons
2 tablespoons
2 teaspoons
1 teaspoon, or to taste
VEGETABLE OIL
ALL PURPOSE FLOUR
ACTIVE DRY YEAST
BREAD MACHINE/FAST RISE YEAST
FAVORITE MEAT, TOPPINGS, CHEESE
FOLLOW THESE INSTRUCTIONS FOR THE PIZZA DOUGH RECIPES
WHOLE WHEAT PIZZA DOUGH
INGREDIENTS
WATER, 80 F
VEGETABLE OIL
WHOLE WHEAT FLOUR
ACTIVE DRY YEAST
BREAD MACHINE/FAST RISE YEAST
PIZZA SAUCE
FAVORITE MEAT, TOPPINGS, CHEESE
INGREDIENTS
WATER, 80 F
BUTTER or MARGARINE
BREAD FLOUR
ACTIVE DRY YEAST
BREAD MACHINE/FAST RISE YEAST
GRATED PARMESAN CHEESE
ROSEMARY LEAVES
GARLIC SALT
PIZZA DOUGH
INGREDIENTS
WATER, 80 F
SUGAR
SALT
- or -
PIZZA SAUCE
5. Roll dough out to fit 12 or 14-inch pizza pan. Place
dough into greased pan, which has been sprinkled with
cornmeal. Press dough into pan, forming an edge. Let
dough rise in warm, draft-free place, about 20 to 25
minutes.
6. Spread pizza sauce evenly over crust, then top with
favorite meat, toppings and shredded cheese. Bake in
preheated 425° F oven for 20 to 25 minutes or until
golden brown. Let rest 5 minutes before cutting.
SUGAR
SALT
- or -
FOCACCIA
DRY MILK
SUGAR
SALT
- or -
OLIVE OIL
34
Double Crust 2-12/14 inch
10½ ounces (1¼ cups + 1 tbsp.)
4 tablespoons
4 cups
1 teaspoon
1 teaspoon
2½ teaspoons
- or –
2 teaspoons
12 to 16 ounces
Double Crust
13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
4 cups
1 teaspoon
1 teaspoon
2½ teaspoons
- or –
2 teaspoons
12 to 16 ounces